Sentences with phrase «cup of cream whipped»

Then whisk in 1 cup of cream whipped.

Just a cup of cream whipped to soft peaks.

Not exact matches

Tia Maria 1 shot of espresso 2 tbsp of whipped cream 1/4 cup of sugar for dipping

● Whip 1/2 cup of heavy cream until stiff, then fold in 1/4 cup horseradish and use as a garnish for cold ham or roast beef.

1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar

To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup heavy cream or heavy whipping cream.

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

To Heidi regarding making the cake denser: Leave out the whipping cream and use 1 cup of the sour cream and add 2 egg yokes.

** If you don't have creme fraiche, use 1/3 cup whipping cream and a couple tablespoons of sour cream.

We've tried two different types of cream, one super thick that almost mounds in the cup when you pour it, and the other is regular grocery store heavy whipping cream.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

1 8oz pkg of cream cheese 1/3 cup sugar 1 8oz tub of cool whip (thawed) 1 1/2 cups cherry pie filling Graham cracker crust (prepare as per instructions on box)

Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks.

Beat in 1/4 cup of the confectioners» sugar and whip until the cream holds medium - firm peaks.

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

For the topping, I whipped up 2 pints of heavy cream with a 1/4 cup of powdered sugar and 1/4 cup of a Japanese peach yogurt drink.

Divide the whipped cream and fold in about 3/4 cup into each bowl of chocolate.

I love nothing more than sitting inside, watching the rain come down, cupping a big mug of hot chocolate — with a tall tower of whipped cream, of course.

Measure out 1 1/2 cups (instead of 1 cup whipping cream).

In a large glass measuring cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or milk), whipping cream and vanilla with a whisk.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil

In your stand mixer or a large bowl, whip 1 pint of heavy cream with half cup powdered sugar until stiff peaks form

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

rum 1/4 cup whipping cream (57 gr) 3 egg whitesdash of salt 1/2 cup sugar (105 gr) Soak the gelatin in the 1/4 cup of cold water.

combine 1 cup of whipping cream, 1/3 cup powdered sugar and a teaspoon of vanilla.

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.

1 cup of organic cream makes about 2 cups of whipped cream, way more than enough for serving the pie.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

In a blender I will add 3/4 cup of milk and 1/4 cup of heavy whipping cream.

Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired

For filling, whip (half cup of) cream until peaks.

For whipped cream filling: 1.5 cups whipping cream (360 ml) 3 tablespoons granulated sugar (45 g) 2 tablespoons of instant coffee, melted in 3 tablespoons of hot water

I added a bit more cream cheese (about 1/4 cup extra) to make up for the volume of air in my initial 1/2 cup since my cream cheese was whipped.

They'd be great served with butter, jam, and a cup of tea, but I decided to turn them into shortcakes for dessert with the addition of some fruit and whipped cream.

I made bourbon whipped cream by beating together 1/2 cup heavy cream, 1 tablespoon of bourbon and 2 tablespoons of sugar.

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

Pumpkin Cream Ingredients: 1 cup softened cream cheese 1 box Pumpkin Spice instant Jello * pudding 1 cup sweetened condensed milk 1 container of whipped topping, thawed 1 tsp cinnamon DirectionCream Ingredients: 1 cup softened cream cheese 1 box Pumpkin Spice instant Jello * pudding 1 cup sweetened condensed milk 1 container of whipped topping, thawed 1 tsp cinnamon Directioncream cheese 1 box Pumpkin Spice instant Jello * pudding 1 cup sweetened condensed milk 1 container of whipped topping, thawed 1 tsp cinnamon Directions: 1.

Step 11: The next day when ready to serve, whip 1 cup of cream with 1 T. sugar and 1/2 tsp.

Measure out 2 cups of the whipped cream and leave the rest in the bowl, set aside.

Without the heavy whipping cream or any additional olive drizzled over the top, one serving of this soup (1/4 of the recipe, or about 1 1/2 cups) is 2 Freestyle SmartPoints.

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

Fold in the measured 2 cups of the homemade whipped cream.

Take 1 cup of the cold heavy cream and whip it just a little.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Melt the 1/2 cup butter in a small pot on the stove whisk together the other 3/4 cup of brown sugar, maple syrup and whipping cream with the butter as it melts.